Heavenly creamy Pollenta with sun dried tomato and rosemary

In Northern Italy, you will hardly find a store cupboard without polenta. It is one of those staple products of which every city, every family and every household has its own recipe. Whenever I make polenta – which is not that often to be honest, I try to mix it up with some sun-dried tomatoes and fresh herbs.

  • 1 big bulb of fresh garlic
  • Extra virgine olive oil
  • 200 ml semi-skimmed milk
  • 200 g normal polenta
  • 1 bunch of fresh rosemary
  • 125 g real butter ( in the UK I prefer Kerry Gold )
  • 1 nutmeg ( or I sometimes just use it pre-grated)
  • 75 g Parmesan cheese
  • 100 g of drained, sun dried tomatoes
  1. First of all we are going to pour the milk into a large pan with 800ml of water. We also ad 1 teaspoon of salt before bringing it to a boil.
  2. Second we have to pour the polenta in a very thin stream while whisking. This way it thickens as we go without forming cloths. Keep whisking the polenta 2 to 3 minutes over a high heat.
  3. Now we are going to cut the tomatoes in small pieces and ad them to the polenta together with the rosemary and a bit of grated nutmeg. Stir while keeping it on the hob for another 2 minutes over a medium heat until the polenta starts coming away from the pan.
  4. When the polenta is ready you can grate the Parmesan in and stir while putting in the butter. Serve immediately.

Leave a Reply

Your email address will not be published. Required fields are marked *